Breads and Pizzas, MainsMolly Soudantpizza, sausage, tomatoes, olives, ItalianComment

Sausage Tomato Olive Pizza

Breads and Pizzas, MainsMolly Soudantpizza, sausage, tomatoes, olives, ItalianComment
Sausage Tomato Olive Pizza

Yield: 3 12-inch pizzas

Ingredients:

  • Homemade pizza dough or 1 pound store-bought pizza dough

  • 1/4 cup extra virgin olive oil

  • 6 cloves garlic, minced

  • 6 Tbsp. homemade pizza sauce

  • 1 cup shredded mozzarella

  • 3 chicken Italian sausages, cooked and cut into 1/2-inch rounds

  • 12 fresh cherry tomatoes, halved

  • 12 kalamata olives, pitted and halved

  • 3/4 tsp. dried oregano (or more to taste)

  • Salt & freshly ground pepper to taste

  • Fresh basil for serving (optional)

Directions:

Preheat Oven & Prepare Pizza Peel: Place a baking stone in the oven and preheat to 550° F. Dust a wooden pizza peel with cornmeal and set aside.

Make Garlic Oil: Heat olive oil in a small skillet over medium low heat. Add garlic and cook, stirring occasionally, until garlic is soft and translucent, about 5 minutes. Remove from heat and pour garlic oil into a small bowl.

Assemble and Bake Pizza: Transfer dough to a lightly floured work surface and divide dough into three equal pieces. Using a rolling pin or your hands, shape one piece of dough into a large disc, approximately 12” in diameter. Carefully transfer one of the discs to the prepared pizza peel. Spread a thin layer of the garlic oil on the dough and spread evenly, then top with approximately 2 Tbsp. pizza sauce and spread evenly. Sprinkle with about 1/3 cup shredded mozzarella, and top with 1/3 each of the olives, tomatoes and sausages. Sprinkle with dried oregano, salt and pepper, then immediately transfer to the hot pizza stone. (**See note below.)

Bake until crust is lightly browned and cheese is melted, about 5-7 minutes. Using a metal pizza peel or spatula, carefully slide pizza out onto a cutting board or large baking sheet. Let cool slightly before cutting into slices and topping with fresh basil. Repeat process with remaining dough.

**Note: the cornmeal serves as your “wheels” to prevent the pizza from sticking when you transfer to the pizza stone. Just before transferring to oven give the peel a light shake to make sure it will move from the peel. If it’s stuck at all, lightly loosen the dough by sliding a spatula underneath. )